As someone who really enjoys a good old-fashioned cheeseburger, it’s always been difficult to even consider eating a meat-less version when the original is just so tasty. But after my experience in the kitchen yesterday, I have to admit that if for some reason I became a vegetarian, hope for a decent “burger” is not all lost…

Now, don’t get me wrong. In no way am I trying to say that this bean burger compares to a thick, juicy, hot-off-the-grill patty… but that’s not necessarily a bad thing. The fact is, taste-wise they are really nothing alike and both are delicious in their own right. This faux-burger recipe uses Hurst’s® Cajun 15 Bean Soup® mix and a homeade garlic aioli to create a perfect combination of flavor and textures. It may not be a giant All-American gut bomb burger, but it just flat tastes good… and isn’t that the whole point?

What you need:

1- Package Hurst’s® HamBeens® Cajun 15 Bean Soup

1- Cup finely diced onion

1- Green bell pepper, finely diced

1- Orange or yellow bell pepper, finely diced

2- Cloves minced garlic

3- Eggs

1.5- Cups bread crumbs

Salt and pepper to taste

Vegetable Oil (for pan frying)

Roasted Garlic Aioli:

1/2- Cup mayonnaise

1- tbsp. Dijon mustard

1- tbsp. lemon juice

4-5 Cloves of roasted garlic

1. Rinse (cold water) and sort through the beans. Discard any pebbles or debris that may be present. In a large bowl, cover the rinsed beans with about 3″ of cold water and allow beans to soak overnight, or at least 8 hours. After soaking, place beans in a large soup pot with 8 cups of water. Bring to a rolling boil, then reduce the heat to medium and simmer for about 2 hours, or until beans are completely tender. (If water amount gets too low, just add 1/2 cup at a time just to cover the beans.)

2. While beans are cooking, prepare the vegetables. Dice each pepper and onion into 1/4″ pieces (or smaller) and set aside.

3. When beans are cooked through, drain off any excess liquid, reserving 1 cup of the “bean stock”. Allow the beans to cool.

4. Using either a food processor, blender, or potato masher, blend the bean mixture into a stiff “bean paste”. If the mixture becomes too thick, add small amounts of the leftover bean stock. Transfer mixture into a large mixing bowl.

6. Stir in 3/4 of the Hurst’s Cajun seasoning packet. (If you want an even stronger Cajun punch, add in the entire package.)

7. Wet your hands (prevents sticking) and begin constructing the patties. Once formed, dredge each in the remaining bread crumbs and place on a large baking sheet. Place in the fridge while making the garlic aioli.

*NOTE: From this point on, these burgers can be fairly delicate to handle. I found that using both a hand and spatula together works the best, but let me know if you figure out a better method.

8. In a small bowl, mix mayonnaise, lemon juice, Dijon, and smashed roasted garlic cloves until fully combined. Place in the fridge until ready to serve the burgers.

9. Using a tablespoon of vegetable oil, brown both sides of the burger over medium-high heat. Flip several times to prevent burning, and allow the inside to get hot (which will help the burger “set-up” and not be mushy on the inside.)

10. Spoon on a nice big dollop of aioli, along with some fresh lettuce and tomato. Serve with a few dill pickle spears or some New Orleans style “Dirty Rice”… Enjoy!

*I also recommend a soft bun (not like the one pictured) which will help keep the burger from getting squished and falling apart.